DRGSKL precision ATS-34 knives are ultra-sharp and exquisitely crafted

Yet they are not universal for all cutting tasks.

Standardized classified usage maintains the perfect blade condition for years.

Most blade dullness and chipping issues stem from improper use rather than quality defects.

Thin-edged chef knives are ideal for cutting meat,

vegetables, cooked food, sashimi and intricate ingredient trimming.

Never use them to chop bones, frozen meat or hard-shell seafood,

as rigid ingredients will damage the fine blade edge and cause chipping or rolling edges.

Avoid glass, ceramic and metal cutting boards, which rapidly wear down precision polished edges.

We recommend classified food processing:

use heavy cleavers for hard ingredients and precision chef knives for delicate foods.

Professional classified usage is the core maintenance principle for premium kitchen utensils.

Crafted for refined gourmet cooking,

DRGSKL Japanese precision knives maintain lasting sharpness and 

premium texture with standardized proper usage,

accompanying every exquisite home-cooked meal.